The holidays are right around the corner and one of my favorite events is Friendsgiving. Friendsgiving is a tradition among all my friends and they love my Buffalo Chicken Dip.
This year, I decided to change it up and make a Buffalo Turkey Dip with Kings Hawaiian Round Sweet Bread. 🤤 The soft and subtly sweet Kings Hawaiian bread is perfect for the salty and spicy Buffalo Turkey Dip. 💯
Below you will find my Buffalo Turkey Dip Recipe.
Go grab yourself some Kings Hawaiian products this holiday season to make your meal extra special. More information about Kings Hawaiian could be found here.
- 1 (8 ounce) package of cream cheese
- 3/4 cup (6 ounces) of Frank's RedHot
- 1/2 cup ranch dressing
- 1 1/4 pounds boneless, turkey breast, cooked and chopped or shredded
- 2 cups shredded three cheese blend
- Kings Hawaiian Round Sweet Bread
Combine cream cheese, Frank's RedHot, and ranch dressing in a small saucepan. Heat over low heat, stirring frequently, until melted.
Stir in turkey and about half of the three cheese blend. Stir until combined.
Cut a small, shallow hole into the Kings Hawaiian Round Sweet Bread. Keep the top and inside for later.
Spoon into Kings Hawaiian Round Sweet Bread. Sprinkle with remaining cheese.
Cover with foil until cheese has melted.
Celebrate National IPA Day on Thursday, August 3rd.
Coopers’ Craft is partnering with Coppertail Brewing Co. on a beer cocktail called Rusty Pale. Coopers’ Craft has a soft, light flavor profile, making the bourbon an easy mixing, easy drinking bourbon that is the perfect complement to Free Dive (IPA).
Get to mixing your Rusty Pale today!
- 5 parts Coppertail’s Free Dive (IPA)
- 2 parts Coopers’ Craft
- ¼ part Lemon Juice
- ¼ oz. Demerara Syrup
- Dash of Hell Fire Habanero Shrub or Vinegar Based Hot Sauce
Combine all ingredients and serve in a pint glass or beer mug. Garnish with a lemon wedge.
Who doesn’t love a good Pisco Sour?
Celebrate Pisco Sour Day on February 6th with these recipes from SUSHISAMBA, GK Bistronomie and Novecento.
Chicha Sour Cocktail at GK Bistronomie:
2 oz of Chicha infused la caravedo Pisco
1 oz of house made pineapple cinnamon syrup
1 oz fresh squeezed lime
1 egg white
SESAME SOUR 15 at SUSHISAMBA:
1.5 oz. Hibiki 12YO Whisky
.75 oz. lemon juice
.75 oz. sugar syrup
1 tsp. toasted black sesame oil
black sesame seeds
1. Place all ingredients in a shaker and dry shake (no ice) for approximately 10 seconds or until the oil and egg white have emulsified completely
2. Add a large scoop of ice and re-shake
3. Double strain into rock glass with cubed ice
4. Garnish with a light dusting of black sesame seeds
Old School Pisco Sour at Novecento:
2 oz Pisco
1 oz Sour mix
¾ oz lime juice
½ oz egg white
½ oz simple syrup
Dash of angostura bitters
Pour all ingredients except angostura bitters into shaker with ice.
Add 3 drops of Angostura bitters on top.
Braised Pork Shoulder with Fabada Stew & Lemon Confit from Chef Angelina Bastidas
5 Ib. Pork Shoulder
2 Yellow Onions (roughly chopped)
4 Carrots (roughly chopped)
3 Lemons (halved)
4 Oranges (halved)
1 Tbsp. Cumin
1 Bunch of Cilantro
1 Bunch of Parsley
Chicken Stock (to cover)
Salt & Pepper to taste
Fabada Stew (recipe below)
Before cooking, season pork shoulder with salt and pepper. Sear pork shoulder so juices remain in the pork while it is being braised. In the same pan, cook the onions and carrots so the pork flavor mixes in with the vegetables. In roasting pan, add pork and the rest of the ingredients, and cover with chicken stock. Cover with aluminum foil and cook in the oven for 3 to 4 hours at 325 degrees Fahrenheit. Once pork is tender, remove half of the liquid and reduce for finishing sauce. Plate braised pork shoulder over fabada stew (recipe below) and top with lemon confit.
2 Ibs. Garbanzo Beans (hydrated and cooked)
1 cup Carrots (medium diced)
1 cup Celery (medium diced)
1 cup Idaho Potatoes (peeled and medium diced)
1 cup Yellow Onions (medium diced)
1 cup Bacon (smoked and medium diced)
1 ½ cup Morcilla (Blood Sausage)
1 cup Chorizo (grounded)
1 Bay Leaf
2 Tbsp. Cumin
3 Thyme Sprigs
1 Orange (zest to finish)
Pork Stock (to cover)
Salt to taste
In a pot start rendering bacon, chorizo and Morcilla. Add potatoes, carrots, celery and yellow onions, season with cumin and salt. Lastly, add the garbanzo beans and herbs. Cover with pork stock and cook on medium to low heat until a quarter of the liquid has reduced. Adjust seasoning to taste and finish with orange zest.
Local mixologist and founder of Alambiq, Freddy Diaz, has created the perfect drink for Miami’s Winter Season.
Freddy calls it Nieve Negra. This cocktail incorporates Mount Gay Black Barrel with Balsamic Vinegar and fig puree.
Want to make this at home? Check out the recipe below:
1 ½ oz. Mount Gay Black Barrel
½ oz. Lira Balsamic Vinegar
¼ oz. Lemon juice
¼ oz. Light agave
1 tsp. of Fig Puree (Boiron)
1 dash Orange Bitters
Shake lightly with ice, strain over large ice cubes in a large old fashioned glass, garnish with a flaming orange peel.
- Mix honey and vinegar in a bowl and add chicken. Toss to coat. Cover with plastic wrap and refrigerate for 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.
- Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.
- Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.
- Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.
- Serve with lime wedges, honey for drizzling and your favorite assortment of hot sauces. For a fresh accompaniment slice up a tomato, red onion and avocado and serve.
Recipe courtesy of Food Republic